Trifle, Gooseberry

Ingredients

• a pint of green gooseberries
• a little water
• sweeten the pulp agreeably
• a pint of milk
• two table-spoonfuls of Oswego
• three well-beaten eggs

Method

1. 1

   Stew gooseberries until soft, press through a sieve.

2. 2

   Make custard with milk, Oswego, and eggs, then mix with gooseberry pulp.

3. 3

   Layer in dish and top with whipped cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2023. The excerpt below is the record exactly as published.

a pint of milk, the well-beaten yolks of eight eggs, a heaped table-spoonful of powdered sugar, a table- spoonful of brandy, and any flavouring that may be preferred. Time, twenty-four hours to drain the whipped cream; two hours to soak the biscuits ; ten minutes to thicken the custard. Probable cost, exclusive of the wine and spirit, 4s. 1 Od. Sufficient for one centre dish. Trifle, An Elegant. — Makea whip theday before the trifle is wanted, as no whip is solid unless it has stood for some hours. It should be made -with a quart of thick cream, nearly all of the rind of two lemons, a glassful of sheiry, and three table-spoonfuls of sugar. Whisk the TBI ( 990 ) TRI mixture briskly, and as the froth forms lay it on an inverted sieve to drain. Put a quarter of a pound of ratafias, a quarter of a pound of maca- roni, and three or four sponge biscuits at the bottom of a trifle-dish, and pour over them a pint of nicely-flavoured liquid calfs-foot jelly, and set this "in a cool place to stiffen. Dis- solve a quarter of an ounce of isinglass in a little water, and put with it a pint of thick cream, the grated rind of half a lemon, and a heaped table-spoonful of sugar. When this is cool, pour it over the jelly, and as it begins to set ornament with bright-coloured jam and macaroni soaked in wine. Pile the whijiped cream high on the top, and the trifle will be ready for serving. Probable cost, 7s., exclusive of the wine and brandy. Sufficient for one centre dish. Trifle, Apple . — Make a whip the day before the trifle is wanted, as for other trifles, using a pint of cream, two ounces of sugar, a glassful of sherry, and the white of an egg. Lay the froth on an inverted sieve, and leave it in a cool place. Peel, core, and slice a dozen fine apples, and put them into a saucepan with two table-spoonfuls of sugar and two of water, and let them simmer gently until c^uite soft. JPress them through a sieve, and mix with the pulp the grated rind of half a lemon and a table- spoonful of brandy — but the brandy may be omitted. Make a thin custard with haK a pint of cream,half a pint of milk, and a little sugar, and stii- the mixture over the fire until it begins to thicken, but do not let it boil. Lay the pulped apples at the bottom of the trifle-dish ; when the custard is cool pour it over them, pile the whipped cream high on the top, and the trifle will be ready for serving. It may be ornamented with stripes of bright apple jelly. "When it is not convenient to make the whipped cream, an inexpensive and simple substitute may be made as follows : — AVhisk the whites only of three eggs to a firm froth ; sweeten and flavour them, drop them in large spoonfuls into boiling water for a quarter of a minute, and turn them lightly over in the water that they may be set all round. Let them drain two or three minutes, and pile them over the custard. The appearance of the dish may be varied by slightly colouring half the whisked eggs with cochineal. Time, about half an hour to stew the apples. Probable cost, 3s. 6d., if cream be used. Sufficient for a small trifle-dish. Trifle, Gooseberry.— Wash a pint of ^een gooseberries, and stew them gently with a little water until they break; press them through a sieve, tlu-ow away the skins, and sweeten the pulp agreeably. INIake a thin custard, as recommended for apple trifle, and when it begins to thicken, pour it out and let it cool. Mix it with the fruit pulp, lay it on the trifle-dish, and pile whipped cream on the top, as for other trifles. Time, about half an hour to simmer the gooseberries. Probable cost, 3s. 6d., if made with cream. Sufficient for a trifle-dish. Trifle, Gooseberry (another way). — Prepare the gooseberry-pulp as in the last re- cipe. Cut four or five rather stale penny sponge cakes into slices, lay them in a deep glass dish, pour over them a wine-glassful of brandy and a wine-glassful of sherry, and let them soak till they have absorbed the liquor. Spread the gooseberry-pulp upon them, and cover the fruit with the following preparation: — Sweeten a pint of new milk, and flavour with lemon- rind or any other agreeable flavoui-ing. Mix two table-spoonfuls of Oswego very smoothly with a quarter of a pint of cold milk ; add three well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.